Hi all,
Yes I went through the web site referred to about slaughtering hogs in Romania. In some ways I thought it was easier and in some ways harder. Guess it doesn't matter too much if it ALL is going to turn into sausage. But I would certainly miss the loin roasts and fresh ham roasts.
I appreciate what Tango said about using everything. My questions for all is do you make use of the brain and if so how do you prepare it. After spending the day cutting and gutting, the last thing I'm interested in doing is "mining" the head which is also the hardest part of the critter to clean. I was most interested in the photos where they split the skull...presumably for the brain.
Yes! I do make sausage and use most organ meats, but I do not stuff gut casings...just use the sausage as "bulk" sausage. Part of my problem here is the time issue since I mostly do this alone...after several hours my interest in wading through cleaning the gut is pretty minimal. I've made corn loaves cooked with bits of meat and using meat stock to make it. It's OK, but not that great. I also bone out everything. I have found that leaving the bone in results in a different taste to the meat. AND freezer space is at a premium so I don't waste it with non-edible parts.
As for eating ears you all need to be at a Filipino cookout. They eat the skin and fat first and don't care that much about the meat. Works well for me : > )
bearkiller
Yes I went through the web site referred to about slaughtering hogs in Romania. In some ways I thought it was easier and in some ways harder. Guess it doesn't matter too much if it ALL is going to turn into sausage. But I would certainly miss the loin roasts and fresh ham roasts.
I appreciate what Tango said about using everything. My questions for all is do you make use of the brain and if so how do you prepare it. After spending the day cutting and gutting, the last thing I'm interested in doing is "mining" the head which is also the hardest part of the critter to clean. I was most interested in the photos where they split the skull...presumably for the brain.
Yes! I do make sausage and use most organ meats, but I do not stuff gut casings...just use the sausage as "bulk" sausage. Part of my problem here is the time issue since I mostly do this alone...after several hours my interest in wading through cleaning the gut is pretty minimal. I've made corn loaves cooked with bits of meat and using meat stock to make it. It's OK, but not that great. I also bone out everything. I have found that leaving the bone in results in a different taste to the meat. AND freezer space is at a premium so I don't waste it with non-edible parts.
As for eating ears you all need to be at a Filipino cookout. They eat the skin and fat first and don't care that much about the meat. Works well for me : > )
bearkiller